The first time I tried milk roasted cauliflower was on my foodie day out with Maddie.   We stopped by Brasserie Ten Ten in Boulder Colorado and snacked on some of the wonderful happy hour items they offer.  One of the dishes was milk roasted cauliflower.  I am hooked.   This is perhaps on of the best ways to prepare cauliflower I have ever tasted.  Since cauliflower is one of my favorite veggies this is saying a lot!

While I was in California recently I made it for my family.  They loved it.  Here is the recipe and I encourage you to try it.  It is super simple and very delicious.  You will not be disappointed.

Milk Roasted Cauliflower with Pancetta, Parmesan, Lemon and Rosemary

1 head fresh cauliflower preferably organic

1 cup whole milk

3-4 sprigs fresh rosemary or thyme

1/4 cup freshly grated parmesan

1 tbs fresh lemon juice or white wine

1/4 cup thinly sliced pancetta pan-fried crispy

Cracked pepper and sea salt to taste

Cut up the cauliflower in florets. Arrange in a baking dish.  Make sure the dish is not too big so that the milk spreads out too thin.  I used a small rectangle pan.  Pour milk over veggie.

Add lemon juice, herbs and salt and pepper.  Roast at 425 degrees until cauliflower is slightly browned on top.  Reduce heat to 350 degrees and bake for another 10-15 minutes or until veggie is tender but not too soft.

To serve place veggie on a plate and spoon over the milk mixture.  The milk mixture should reduce and become slightly curdy.  This tastes delicious.  Top with parmesan and pancetta.